Friday, October 26, 2007

Egg curry


I love a well made egg curry. Boiled eggs simmered with lots of spices and coconut milk, what's not to love!

Growing up we had egg curry mostly for breakfast. It can be served with a number of Kerala breakfast dishes: chappathi, poori, puttu, idiappam, velleppam, the list goes on and on. I often serve it with rice too. A friend of mine loves to eat egg curry as a sauce for pasta, works for me!

Ingredients:
eggs - 5
potato - 1 large cubed
onion - 1 cup sliced thin
green chilies - 3 split (+/- to taste)
fresh ginger - 1" piece minced
curry leaves - 6 (optional if you don't have it handy)
coriander powder - 3 tsp
cayenne powder - 1 tsp
turmeric powder -1/4tsp
garam masala - 1/2 tsp (optional)
coconut milk thin - 2 cups
coconut milk thick - .5 cup
tomato - 1 sliced (optional)
oil - 3 tbsp

Method:

*Boil eggs, peel, and keep aside.

Mix all the powdered spices with a little water to make a paste. This is to prevent the powdered spices from burning as they hit the hot pan. Heat a saute pan and add 3 tbsp of oil. When oil heats up, add the spice paste and saute till the raw smell disappears. Add a bit more oil if the spices start to stick to the pan. Be careful not to burn the spices, but fry to a golden brown color. Now add the sliced onion, green chilies, curry leaves, and ginger. Saute till onion is translucent. If using, add tomato slices and saute for 2-3 minutes.

Add thin coconut milk and bring to a boil. Add potatoes and simmer till it cooks. Now add the eggs. I often slice the eggs in half before adding to the pot. If you prefer, it is fine to leave it whole. When the sauce thickens, add thick coconut milk and simmer for a few more minutes. Egg curry is ready to be served.

* Over boiling eggs brings out the sulphuric smell and green ring around the yolk. Here is how I make perfect boiled eggs.

Start eggs in a pan of cold water and a tsp of of salt. Make sure that all the eggs are submerged in upto 1" of water. Bring to a rolling boil. Turn off heat and keep a lid on the pan. After 15 minutes, take eggs out and submerge in cold water. Eggs are ready to be peeled. The yolk would be moist, but firm, and no foul smell!

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